Thai-style beef and mushroom soup

The ingredient of Thai-style beef and mushroom soup

1. 1 litre Masserl chicken style liquid stock
2. 1 stick lemongrass, white part only, chopped
3. 5 slices ginger
4. 5 kaffir lime leaves
5. 2 teaspoons sambal oelek (see note)
6. 200g oyster mushrooms, sliced (see note)
7. 400g beef fillet, thinly sliced
8. 1 lime, juiced
9. 2 tablespoons fish sauce
10. 1 1/2 tablespoons palm sugar or brown sugar
11. 2 green onions, sliced
12. 1/3 cup coriander leaves, to serve

The instruction how to make Thai-style beef and mushroom soup

1. Place stock, chopped lemongrass, ginger, lime leaves and sambal oelek into a wok over low heat. Bring to the boil. Cover. Simmer gently for 10 minutes.
2. Add mushrooms, beef, 2 tablespoons of lime juice, fish sauce and sugar to wok. Simmer for 2 to 3 minutes, or until beef and mushrooms are just tender.
3. Ladle soup into bowls. Top with onions and coriander.

Nutritions of Thai-style beef and mushroom soup

fatContent: 267.919 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 9 grams carbohydrates
fibreContent: 7 grams sugar
proteinContent:
cholesterolContent: 26 grams protein
sodiumContent: